East Hampton’s New Farms
The Tom Twomey Lecture Series at the East Hampton Library will continue on Saturday at 3 p.m. with “Returning to Our Roots: East Hampton’s New Farms,” a panel discussion with Ian Calder-Piedmonte of Balsam Farms and Katie Baldwin and Amanda Merrow from Amber Waves Farm.
Focused on East Hampton’s agricultural reawakening, the conversation will center on the town’s younger farms and what inspired a new generation to work the land in East Hampton. The panelists will also discuss the history of their farms and the challenges they face.
Yvette DeBow Salsedo, vice president of Peconic Land Trust, will moderate the discussion.
Oktoberfest at Rowdy Hall
Amagansett’s Rowdy Hall will celebrate Oktoberfest from Saturday through Oct. 4 with food and drink specials in its dining room and its beer garden.
The garden specials will include flatbread with creme fraiche, lardons, and onions, a Bavarian pretzel with house-made beer mustard, bratwurst on a pretzel roll, and a beer garden platter of pretzel bites, three kinds of cheese, brats, apples, and beer mustard. Outdoor bar taps will dispense Hofbrau Oktoberfest Festbier and Weihenstephaner Festbier.
As for the dining room and bar, specials from Saturday through next Thursday will include knockwurst, bratwurst, and bockwurst with German potato salad and spicy beer mustard, with apple cake for dessert. From Friday, Sept. 25, through Sept. 29 the special is pork schnitzel with herb spaetzle, and molten Black Forest cake for dessert.
Kassler rippchen, traditionally made with pork chops or pork loins that have been brined and lightly smoked, is the entree for Sept. 30 through Oct. 4. It will be served with sauerkraut and apples and followed by stout pudding.
Paella at the Fish Farm
In celebration of World Paella Day, Paul Roman, a private chef based in Montauk with extensive restaurant experience, will be at the Multi Aquaculture Fish Farm on Napeague on Sunday and Sept. 26 to prepare a dinner consisting of a Caesar salad, local shellfish paella, and Key lime pie. Dinner will be served promptly at 6 p.m.
Guests can bring their own beverages and coolers. Space is limited, so advance reservations by phone to Marie at 631-267-3341 have been recommended.
Specials at Bell and Anchor
Bell and Anchor in Noyac has nightly dinner specials for the fall season, each beginning with a choice of appetizer.
Tuesday features chicken Milanese served with mixed greens, shaved fennel, cherry tomatoes, Parmesan cheese, and champagne vinaigrette. Lobster is the star on Wednesdays, when diners have a choice of lobster garganelli with corn, basil, and saffron cream, a steamed 1.5-pound lobster with haricots verts and fingerling potatoes, or a butter-poached lobster tail with grilled filet mignon, haricots verts, and fingerling potatoes.
The restaurant’s bouillabaisse, Thursday’s special, is prepared with white fish, lobster tail, mussels, clams, and shrimp in a tomato-saffron broth. Ramen Night happens every Sunday. The ramen bowl includes dashi, shiitake mushrooms, baby bok choy, a jammy egg, nori, and sesame seeds. Shrimp and pork belly, chicken breast, or salmon can be added for a supplement.
